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Abalone Fritters

A fried batter of abalones, eggs, milk, flour, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Abalone and flour share more aroma than cooks usually use. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Abalone Fritters

Ingredients

Directions

Prepare

  1. Peel the abalones, wash, and dry them thoroughly.

  2. Pound the abalones to a pulp or chop them as fine as possible.

Make and fry the batter

  1. In a bowl, mix the eggs, milk, flour, and baking powder until well combined.

  2. Add the chopped abalones to the mixture and stir well.

  3. Drop spoonfuls of the mixture into boiling lard and fry until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Abalone + flourtop 11% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Abalone + eggtop 35% of all pairs
    Smell alikemoderate
    Cooked together7 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Abalones
Provide the main flavor and chewy, meaty texture in the fritters.
Eggs
Bind the batter and help set the fritters as they fry.
Flour
Forms the structure of the batter that holds the fritters together.
Baking powder
Releases gas during frying, helping the fritters puff and turn light.
Milk
Adds moisture and loosens the batter to a spoonable consistency.

The step that matters

Drop spoonfuls into boiling lard. The lard must be hot enough so the batter sets and browns quickly on the outside. If it is too cool, the fritters absorb excess fat and turn greasy and heavy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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